>> the market is one of our vehicles for reaching out to public and showing them how to prepare delicious simple food. people are amazed that the library does things like that. biblio bistro is a food education program. it brings such joy to people. it teaches them life skills that they can apply anywhere and it encourages them to take care of themselves. my name is leaf hillman and

i'm a librarian and biblio bistro is my creation. i'm a former chef and i have been incubating this idea for many years. we are challenged to come up with an idea that will move the library into the future. this inspired me to think, what can we do around cooking? what can i do around cooking? we were able to get a cart. the charlie cart is designed to bring cooking to students in elementary students that has enough gear on it to teach 30 students cooking. so when i saw that i thought bingo, that's what we're missing. you can do cooking classes in the library, but without a kitchen, it's difficult. to have everything contained on wheels that's it. i do cooking demonstrations out

at the market every third wednesday. i feature a seafood, vegetable, and i show people how to cook the vegetable. >> a lot of our residents live in s.r.o.s single resident occupancies and they don't have access to full kitchens. you know, a lot of them just have a hot plate, a microwave, and the thing that biblio bistro does really well is cook food accessible in season and make it available that day. >> we handout brochures with the featured recipe on the back. this recipe features mushrooms, and this brochure will bring our public back to the library. >> libraries are about a good

time. >> i hired a former chef. she's the tickle queen at the ramen shop in rockwood. we get all ages. we get adults and grandparents and babies and, you know school-age kids and it's just been super terrific. >> i was a bit reluctant because i train teachers and adults. i don't train children. i don't work with children, and i find it very interesting and a bit scary, but working here really taught me a lot you know how easily you can influence by just showing them what we have and it's not threatening, and it's tasty and fun. i make it really fun with kids because i don't look like a teacher. >> in the mix, which is our team center, we have programs

for our kids who are age 13 to 18 and those are very hands on. the kids often design the menu. all of our programs are very interactive. >> today, we made pasta and garlic bread and some sauce. usually, i don't like bell pepper in my sauce, but i used bell pepper in my sauce, and it complemented the sauce really well. i also grated the garlic on my bread. i never thought about that technique before but i did it and it was so delicious. >> we try to teach them techniques where they can go home and tell their families i made this thing today, and it was so delicious.

>> they're kind of addicted to these foods, these processed foods, like many people are. i feel like we have to do what we can to educate people about that. the reality is we have to live in a world that has a lot of choices that aren't necessarily good for you all the time. >> this is interesting, but it's a reaction to how children are brought up. it is fast-food, and the apple is a fast-food, and so that sort of changes the way they think about convenience, how eating apple is convenient. >> one of the things that i love about my program out at the market is the surprise and delight on people's faces when they finally taste the vegetable. it's been transformative for some people. they had never eaten those vegetables before but now they eat them on a regular basis. >> all they require is a hot plate and a saute pan, and they

realize that they're able to cook really healthy, and it's also tasty. >> they also understand the importance of the connection that we're making. these are our small business owners that are growing our food and bringing it fresh to the market for them to consume, and then, i'm helping them consume it by teaching them how to cook. >> it connects people to the food that they're buying. >> the magic of the classes in the children's center and the team center is that the participants are cooking the food themselves and once they do that they understand their connection to the food to the tools, and it empowers them. >> we're brokering new experiences for them so that is very much what's happening in the biblio bistro program. >> we are introducing kids many times to new vocabulary. names of seasonings, names of

vegetables names of what you call procedures. >> i had my little cooking experience. all i cooked back then was grilled cheese and scrambled eggs. now, i can actually cook curry and a few different thing zblz and . >> and the parents are amazed that what we're showing them to cook is simple and inexpensive. i didn't know this was so easy to make. i've only bought it in the market. those comments have been amazing and yeah, it's been really wonderful. >> we try to approach everything here with a well just try it. just try it once, and then, before you know it, it's gone. >> a lot of people aren't sure

how to cook cauliflower or kale or fennel or whatever it is, and leah is really helpful at doing that. >> i think having someone actually teaching you here is a great experience. and it's the art of making a meal for your family members and hope that they like it. >> i think they should come and have some good food good produce that is healthy and actually very delicious. >> cooking is one of my biggest passions, to be able to share, like my passion with others, and skills to h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h

h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h h >> president walton: thank you so much and welcome to the march 2 2021 meeting of the san francisco board of supervisors. [gavel]. >> president walton: madam clerk, will you please call the roll. >> clerk: thank you, mr. president. [roll call]